Moroccan Spiced Beef with Quinoa Tabbouleh
Prep Time: 11 minutes (plus 2 hours to marinate) | Cook Time: 19 minutes | Total Time: 30 minutes (plus 2 hours to marinate) | Servings: 16
Ingredients:
Spiced Beef:
- 1 tablespoon Stonemill Ground Ginger*
- 1 tablespoon Stonemill Cumin
- 1½ teaspoon Stonemill Chili Powder
- 1 teaspoon Stonemill Ground Black Pepper
- 1 teaspoon Stonemill Cinnamon
- ½ teaspoon Stonemill Iodized Salt
- ¼ cup Carlini Extra Virgin Olive Oil
- 1½ pounds Black Angus Top Sirloin Steak
Tabbouleh:
- ½ cup Simply Nature Organic Quinoa, cooked and cooled
- ½ cup chopped parsley
- 1 medium cucumber, diced
- ½ red onion, minced
- ¼ cup chopped mint
- ¼ cup fresh lemon juice
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- In a medium bowl, combine ginger, cumin, chili powder, pepper, cinnamon, salt and olive oil. In a resealable bag, add steak and marinade mixture. Marinate minimum 2 hours or overnight.
- Meanwhile, in a medium bowl, mix quinoa, parsley, cucumber, onion, mint and lemon juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Preheat grill to medium-high.
- Grill steak to an internal temperature of 135°, approximately 5-7 minutes per side. Let rest 5 minutes. Thinly slice steak; top with tabbouleh salad.
TIP: Tabbouleh flavor enhances as it sits. Tabbouleh can be made ahead and stored in the refrigerator until ready to serve.
Recipe Courtesy of Chef Morgan, ALDI Test Kitchen
